SAKE+ Senopati Jakarta

A new sake place opened in Jakarta. It’s called SAKE+ (Sake Plus). And it opened at the most happening area nowadays, Senopati street. I was so excited when I came to this place. The place is divided into 2 levels. The first level has sake bar, dining area and smoking room with dim light. The second level has more areas to dine with brighter lights.

Sake or saké (/ˈsɑːkeɪ/, “sah-keh”) is an alcoholic beverage of Japanese origin that is made from fermented rice. Sake is sometimes called “rice wine” but the brewing process is more akin to beer, converting starch to sugar for the fermentation process, by using Aspergillus oryzae.

In the Japanese language, the word “sake” (酒, “liquor”, also pronounced shu) generally refers to any alcoholic drink, while the beverage called “sake” in English is usually termed nihonshu (日本酒, “Japanese liquor”). Under Japanese liquor laws, sake is labelled with the word “seishu” (清酒, “clear liquor”), a synonym less commonly used colloquially.

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You could see sugitama hung outside the place. It was beautiful, indeed.

Traditionally sake was brewed only in the winter. While it can now be brewed year-round, there is still seasonality associated with sake, particularly artisanal ones. The most visible symbol of this is the sugitama (杉玉), a globe of cedar leaves traditionally hung outside a brewery when the new sake is brewed. The leaves start green, but turn brown over time, reflecting the maturation of the sake. These are now hung outside many restaurants serving sake.

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When I walked in, I was amazed by their Sake collections. It was beautiful. Hahaha.. yes, for me, beautiful. I love bottles 🙂 But I only took a couple pictures. You should go there by yourself, and be amazed like me.

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Now, I show you the level one.

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This one is a smoking room 🙂 It’s behind a glass door. I think it’s so good to separate the smoking room with the non-smoking room. Comfortable for everybody, right?

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And now we went to the level two

There’s hanging pot. So cool hihihi.. And I got a chance to see they serve the food. Lucky me 🙂

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Now. Are you ready for the dinner? Let me walk you through those delicious food and drinks.

the sake

I love the cute glasses that they use for the sake. And yes, the one with the face, is my glass, of course hahahaha..

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Ozeki Hana-Awaka

  • Type: Junmai Sparkling
  • Flavor: Light & Fresh
  • Characteristics: Ozeki Hana Awaka (Sparkling Flower) is a refreshing, fizzy, low-alcohol sake. This light, pleasant bubbly sake is just perfect as brunch and after-work drinks. Ozeki Hana Awaka has a mild sweetness and acidity. Serve very well chilled.

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Ozeki Tarambaka

  • Type: Honjozo
  • Flavor: Dry & Smooth
  • Characteristics: Ozeki Karatamba is the masterpiece of the Tamba Toji (brewmaster). Their unique brewing method and technique produce this superb, dry and crisp sake. Ozeki Karatamba has a full-bodied, rich taste that feels smooth on the palate. This is the perfect sake to indulge yourself!

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Ozeki Yamadanashiki

  • Type: Tokubetsu Junmai
  • Flavor: Full-bodied
  • Characteristics: Ozeki Yamadanishiki uses Yamadanishiki rice—the best sake making rice (saka mai). The Yamadanishiki rice has a larger kernel, so even at the high rice polishing rate the rice is left with enough starchy core essential to producing a natural full-bodied flavor. Ozeki Yamadanishiki tastes clean and refreshing with a dry aftertaste. It pairs very well with with dishes such as steak and Teriyaki chicken.

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Edamame

japanese soybeans

What a darling starter.. I loved edamame since the first time I tried it. Edamame is a green soy bean. Shape like pea pods. Mild but crunchy. It’s delicious, although the taste is hard to explain. They just.. delicious! *cannot stop munching it*

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Kaisen Salad 110k

mix vegetables with seafood and fresh fish

Love the presentation of this salad. You will find paprika, baby tomato, lettuce, tuna, octopus, salmon and tobiko in one plate. And they were all beautiful. Don’t forget the special homemade mayo dressing. It was light, but really enhanced the freshness of this salad. Let’s dig it!!

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Ehire

grilled ray fin

It tasted like my childhood snack. We called it “juhi.” It was crunchy but chewy. Dipped it in the mayo, it was bombastic. But tell you the truth, it was the first time I tried this Ehire. Hihihi.. I love it.

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Satsumaage 35k

fish cake, choice of plain, gobo, edamame

Aaaaaah this was one of my favourites. I could not stop chewing the plain fish cake. I liked the gobo and the edamame too, but the one that made me craving for more was the plain one. I had no idea why. It just so addicting. The texture was chewy and the flavour was *ugh* scrumptious.

Gobo is a vegetable root used chiefly in Japanese and Hawaiian cooking. The Japanese do not often cook gobo as a vegetable in its own right, preferring to combine it with other vegetables.

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Ebi Shinjyo Age 70k

deep fried shrimp balls with ponzu sauce

Another favourite!! I think I prefer to eat many starters than a main course.. *errrr liar!!!* But, tell you the truth, this ebi shinjyo age was tasty and savoury. It came with ball-shape. Small and cute. You could dip it in the ponzu sauce, or you didn’t actually care about the sauce, and just took a quick swallow hahaha.. One portion won’t enough!!

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Tori Karaage 45k

japanese deep fried chicken

Who likes Tori Karaage? Ugh, me! me! me! But I think everybody likes tori karaage. This karaage was tender, crunchy and juicy. Whoaaa, all of the superb texture were in this karaage hahaha..  Yup, this is the most delicious fried chicken from Japan 🙂 They just need to add white rice to this menu hihihi.. Can you imagine? Tori Karaage, hot rice, bulldog sauce. You are in heaven.

Karaage (唐揚げ or 空揚げ or から揚げ [kaɽaaɡe]) (approximately kah-rah-ah-ge in English), is a Japanese cooking technique in which various foods — most often chicken, but also other meat and fish — are deep fried in oil. Small pieces of the food are marinated in a mix of soy sauce, garlic, and/or ginger, then lightly coated with a seasoned wheat flour or potato starch mix, and fried in a light oil — similar to the preparation of tempura.

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Karubi Amiyaki 280k

grilled short rib

This was the ace. It was a premium beef. I love short ribs. The texture of the meat was perfectly tender. Melt in your mouth, literally. The teriyaki sauce enhanced the flavour. And I stole the short ribs from the plate as many as I could hahaha..

Short ribs (UK cut: Thin Rib) (Commonly known in UK as ‘Jacob’s Ladder’ ) are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck.

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Gyutan Amiyaki 150k

grilled beef tongue

Tongue? Yuck. When I thought about the tongue, I couldn’t lose the picture of my mind. But, when SAKE+ served it as gyutan amiyaki, I couldn’t wait to eat the dish. And I tell you, it was one of the most succulent, juicy, tender, delicious cuts of meat you have ever had 🙂

Beef tongue or neat’s tongue is the tongue of a cow. Beef tongue is very high in fat, at almost 75% of its calories derived. Some countries, includingCanada and specifically the province of Alberta, export large quantities of beef tongue.

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Hamachi Kama 160k

yellow tail fish head

This is the best part of the fish. I just found out hahaha.. Well, it’s not pretty in presentation, of course. What do you expect with fish head? Hihihi. But the texture of this part was amazing. It was so tender, soft and well-seasoned. Actually, it is the most fatty and delicious part of the fish. It was smooth and buttery. Recommended!

Hamachi kama is hard to find in restaurants, partially because it is scarce (there are only two collars on a fish) and partially because cooks are smart and they save the best parts for themselves.

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Beef Teriyaki Roll

beef teriyaki with red paprika and oba leaf

Yaaaaay, sushi roll.. Hehehe.. The beef was unique because it was a little bit chewy. Cute presentation but the taste was just delicious, not super delicious 🙂

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Gindara Shio

black cod

This gindara was tender. I thought it would smell fishy, but it’s not. This was very recommended. They use fresh fish with premium quality. Seasoned with salt. The best thing about this dish was the skin. Crunchy and crispy. Superb!

The sablefish, Anoplopoma fimbria, is one of two members of the fish family Anoplopomatidae and the only species in the Anoplopoma genus. InEnglish, common names for it include sable (USA), black cod (USA, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), coalfish (Canada), beshow, and skil(fish) (Canada), although many of these names also refer to other, unrelated, species.

The white flesh of the sablefish is soft-textured and mildly flavored. It is considered a delicacy in many countries. When cooked, its flaky texture is similar to Patagonian toothfish (Chilean sea bass). The meat has a high fat content and can be prepared in many ways, including grilling, smoking, or frying, or served as sushi. Sablefish flesh is high in long-chain omega 3 fatty acids, EPA and DHA. It contains about as much as wild salmon.

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Ebi Tempura Roll 60k

ebi, lettuce, kyuri, mayonaise, tobikko

I prefer this roll than the beef teriyaki roll. The ebi tempura was in a generous size with crunchy texture and wise flavour. The kyuri and lettuce were crispy enough to make this roll more delicious.

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Kanitama Udon 120k

crab and egg with japanese noodles

This was only sample portion. Kani means crab. Tama means egg. So it was an udon with crab and egg. I love the broth. So light but well-seasoned.

Udon (饂飩, usually written as うどん) is a type of thick wheat flour noodle of Japanese cuisine.

Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.

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Red Eyes Dragon 100k

dry gin, pomegranate, strawberry, red dragon fruit

I love the presentation. So girly, but with the sexy touch. Sweet but wild. Ugh, tempting right?

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Fukiya 100k

dry sake, gin, strawberry fruit and lemon juice

It was so refreshing. The strawberry and lemon were like a wake up call. It will make your eyes open all night long hahaha..

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Sake+Jito 110k

dry sake, light rum, elder syrup

It was like mojito in general, but with more flowery flavour. Don’t forget the mint leaves for refreshing touch.

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Sakura Castle 110k

dry sake, light rum, baileys, yogurt and blueberry

 It was very unique because using yogurt. It looks so pretty too, with pink colour. And the cute thing, there’s sakura flower inside the ice cube. Can you see in my picture? Not clear? Ok, just go to SAKE+ and order this sake to see it more clearly hahaha..

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Night Jar 100k

dry sake, gin, elderflower, pomegranate and casis syrup

This was the best. The most delicious drink for me. It was sweet but strong, that’s why I like it. Can you imagine a sweet and calm lady with a strong character? So sensual.

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Kyuri+ 120k

dry sake, gin, casis syrup, strawberry, lime juice

This was another unique sake. The bottle has a hole in the middle, to put ice cubes. So, it will keep the cocktail chill without ruin the taste of the sake with melting ice cubes. We used kyuri as the glass. Pour the cocktails into the kyuri. Enjoy!!

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Thanks SAKE+ for a splendid dinner. I will come back again, definitely!!

SAKE+
Jl. Senopati Raya No. 54
Kebayoran Baru
South Jakarta 12110
Phone: 021-7250002
FB Fan Page: SakePlus

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